"I just started using Chantilly whipped cream stabilizer about a month ago and absolutely love it. Holds up very well and tastes great because you using 100% cream. Per cup of cream, I use about 2 scant T. of the stabilizer, and 1/4 cup…"
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ebony bardell
- Lansing, MI
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whip cream stabilizer
Started this discussion. Last reply by Cathy Leavitt Jun 20, 2011. 11 Replies 0 Favorites
has anyone used chantilly whipped cream stabilizer? it says it s all natural but i cant find the ingredients. i also just read i can fold melted marshmellows in to whipped cream? i know cream cheese…Continue
Coconut rum cake
Started this discussion. Last reply by Teneisha Williams Mar 3, 2011. 1 Reply 0 Favorites
I need a recipe for a cake from scratch. I have a yellow cake recipe, I was thinking of subbing milk for rum, and somehow making coconut cream pudding or maybe just adding coconut cream? I wonder if…Continue
Lemon meringue buttercream
Started this discussion. Last reply by babykakes Nov 24, 2010. 3 Replies 0 Favorites
I have two recipes I'm trying to combine.1-lemon buttercream uses butter, conf sugar, lemon juice, lemon extract, sugar, and salt2- meringue buttercream uses egg whites granulated sugar unsalted…Continue
Cake pans
Started this discussion. Last reply by Karen Marie Oct 22, 2010. 5 Replies 0 Favorites
Some one in china on eBay is selling 4 inch cake pans with removeable bases made of aluminum for 2.50. Sounds like a good deal right? Should I get them?
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suziq auzzi replied to ebony bardell's discussion whip cream stabilizer"Chantilly whipped cream stabilizer tub says it contains gelatine plus dextrose"
Melissa Webb replied to ebony bardell's discussion whip cream stabilizer"Grazia,
Sorry about that, Stephanie answered the question regarding volume, I forget that everyone doesn't use the same measuring system. Anyway, the steps are quite simple.
If you have a stand mixer that works the best, but…"
Stephanie Gordon replied to ebony bardell's discussion whip cream stabilizer"http://youtu.be/Bk9QKvI1j1s
I just realized that the link didn't stand out very well so I thought I'd add it again. :c)"
Stephanie Gordon replied to ebony bardell's discussion whip cream stabilizer"1 pint (U.S., wet) = 16 U.S. fluid ounces = 2 U.S. cups ≈ 473 mL (0.473176473 litres exactly) I found this breakdown on ask.com
In the US 1 pint of liqueds is broken down as
16 fluid ounces
2 cups
or 473 ml
I'm not sure how you would…"
grazia replied to ebony bardell's discussion whip cream stabilizer"Hi Melissa, what do you mean by 1 pint of whipping cream? Is it 250ml or 1 litre? I cannot for the life of me get the whippee whipping cream to stabilize ever!!!! So I just might try this. And would you mind sharing the steps to this? thank-you so…"
Melissa Webb replied to ebony bardell's discussion whip cream stabilizer"I use the following recipe and it works like a charm every time. Holds in the fridge for days.
1 pint heavy whipping cream
1 tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners'…"
Stephanie Gordon replied to ebony bardell's discussion whip cream stabilizer"How do they taste? Is it good? I have a lot of requests for whipped icing but I live in Florida and wasn't sure if it could be done til I came across this post. Any feedback would be great! Thanks in advance! ... Stef"
Fran Beatri replied to ebony bardell's discussion whip cream stabilizer"I use either of two ways:
1- just like Eileen above I have used piping gel
2- I also use "whip it" by Dr, Oetker. Not sure how "natural" you like. I contains Dextrose,corn starch and tricalcium phosphate"
Eileen S replied to ebony bardell's discussion whip cream stabilizer"I add piping gel to mine. The recipe is on the Wilton site - look up Stabilized Whipped Cream. "
ebony bardell posted a discussionwhip cream stabilizer
has anyone used chantilly whipped cream stabilizer? it says it s all natural but i cant find the ingredients. i also just read i can fold melted marshmellows in to whipped cream? i know cream cheese works good but i'm just trying to check out my options. i dont think gelatin is gonna work but i also just read i can add powder milk? i dont do hydrogenated oil or stuff like cool whip, dream whip etc
Teneisha Williams replied to ebony bardell's discussion Coconut rum cake"I use a regular yellow cake recipe and coconut milk instead of regular milk. I also add coconut rum to the batter (not too much as I don't wish for the batter to be thin) as well as some shredded coconut. I add more coconut rum to the baked…"
ebony bardell posted a discussionCoconut rum cake
I need a recipe for a cake from scratch. I have a yellow cake recipe, I was thinking of subbing milk for rum, and somehow making coconut cream pudding or maybe just adding coconut cream? I wonder if I need coconut extract or rum, or just vanilla?
babykakes replied to ebony bardell's discussion Lemon meringue buttercream"In the video forum on this site about page 6. It is called swiss meringue buttercream by Dyann Bakes.
HTH. Let me know"
ebony bardell replied to ebony bardell's discussion Lemon meringue buttercream"Ok but where's the video?"
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Comment Wall (3 comments)
- At 1:23pm on August 9, 2010,
Stampinsher said…
- Hi Ebony,
Your question as to what was my cake, "is this a strawberry cake?" well, yes and no. If you go to the Groups and find the CWB cake group, you will see the recipe for the Pink Champagne cake and then I elected to fill my cake with a cream cheese filling and fresh strawberries. So now you understand that is a yes and no, I hope. Oh, you might want to also visit my blog which has my experience of making this cake as well. Take care and thank you for your interest in my cake.
Take care,
Sher
- At 10:54am on July 20, 2010,
Wes & Jaci said… - Well I have to say , We enjoyed the cake very much Its actually very good to have the whole cake covered with modeling chocolate it really works well for us, LOL , im going to do it again next month , but it does get hard after you pu tit in fridge, then try to eat it right away it is hard, but its still awesome we loved it LOL
- At 7:58pm on July 5, 2010,
Irene Leach said… - welcome to this faboulos community
Irene
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